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Dumplings and soups are cherished staples across the globe, each culture infusing their unique flavors and traditions into these comforting dishes. From the tender steamed buns of Chinese cuisine to the hearty, broth-laden soups of Eastern Europe, the combination of dumplings and soup is a universal comfort food that brings people together. In this culinary exploration, we present the Curry Bliss Dumpling Soup, an innovative fusion recipe that marries the beloved aspects of traditional dumplings with the aromatic warmth of curry-infused broth.

Best Curry Dumpling Soup

Warm up with this delicious Curry Bliss Dumpling Soup! This comforting dish features homemade dumplings packed with vibrant vegetables and aromatic curry spices, all swimming in a rich and creamy coconut broth. Perfect for chilly evenings, it's easy to make and sure to impress. Prep the dough, whip up the filling, and let it all simmer together for a delightful meal. Serve with lime wedges and fresh cilantro for an extra zing!
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Ingredients
  

For the Dumplings:

1 cup all-purpose flour

1/2 teaspoon salt

1/4 cup boiling water

1 tablespoon vegetable oil

1 cup finely chopped vegetables (carrots, mushrooms, green onions)

1 tablespoon curry powder

1 teaspoon grated ginger

1 tablespoon soy sauce

1/4 cup chopped cilantro

For the Soup:

4 cups vegetable or chicken broth

1 tablespoon coconut oil

1 onion, diced

2 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons curry powder

1 can (14 oz) coconut milk

1 cup spinach (or other greens)

Salt and pepper, to taste

Lime wedges and extra cilantro, for garnish

Instructions
 

Make the Dumpling Dough:

    - In a mixing bowl, combine the flour and salt. Gradually add boiling water, mixing with a fork until cool enough to handle.

      - Knead the dough on a floured surface for about 5 minutes until smooth; let it rest for 30 minutes.

        Prepare the Filling:

          - In a bowl, mix chopped vegetables, curry powder, grated ginger, soy sauce, and cilantro. Toss well to combine.

            Shape the Dumplings:

              - Roll the dough into small balls (about 1-inch in diameter) and flatten each ball into a circle. Place a teaspoon of filling in the center and fold the dough over to create a half-moon shape, sealing the edges well. Set aside.

                Prepare the Soup:

                  - In a large pot over medium heat, melt the coconut oil. Add the diced onion, and sauté for about 5 minutes until translucent. Add garlic and ginger; cook for another minute.

                    Add Spices and Liquid:

                      - Stir in the curry powder, cooking for 1 minute before adding the broth and coconut milk. Bring to a simmer.

                        Cook the Dumplings:

                          - Gently add the dumplings to the simmering soup. Cook for about 7-10 minutes, or until they float to the surface and are cooked through.

                            Finish the Soup:

                              - Stir in the spinach and let it wilt for about 2 minutes. Season with salt and pepper to taste.

                                Serve:

                                  - Ladle the soup into bowls. Garnish with lime wedges and extra cilantro.

                                    Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4